These gluten-free Christmas cookies make holiday baking extra joyful and delicious. They’re festive, foolproof, and deliver all the nostalgic holiday flavors without any gluten!
There’s nothing that ushers in the holiday spirit faster than the smell of freshly baked Christmas cookies! And as someone who’s celiac, I know how special it feels to have a cookie platter where every single cookie is safe to enjoy. So whether you’re hosting a cookie swap, building a festive platter for an after Christmas dinner sweet treat, or simply settling in for a cozy night of baking, these gluten-free Christmas cookies bring all the nostalgic, joyful, and magical vibes of the season. Grab a mug of eggnog or hot chocolate and let’s get baking!
No bake cookies: Oats are the main binder in these naturally gluten-free Christmas cookies! Just boil and stir the ingredients a pot, dollop them onto a baking sheet and let them cool. So easy!
Gluten-free chocolate chip cookies: These are a classic for a reason! They’re slightly chewy, a little bit crunchy, and perfectly dotted with chocolate chips.
Mint double chocolate chip cookies: I’m such a fan of mint-flavored desserts, especially during the holidays. And these mint chocolate chip cookies deliver on both mint flavor and chocolatey goodness! No one will ever guess they’re both gluten-free and dairy-free.
Healthy oatmeal cookies: While these cinnamon raisin oatmeal cookies are wonderful during Christmas, they’re also a great year-round cookie! They’ve got that perfectly soft and chewy texture that hits the mark.
Gluten-free thin mint cookies: These might just be my favorite childhood cookie! They’re a riff on the classic Girl Scout cookie with a crunchy chocolate cookie interior, smooth chocolate-dipped exterior, and deep mint chocolate flavor.
Flourless almond butter cookies: Similar to peanut butter cookies, they’ve got a crunchy and crumbly texture. With just a handful of ingredients, they’re easy to make and quick to serve, making them an ideal gluten-free Christmas cookie!
Banana oatmeal cookies: It’s hard to believe there’s only 3 ingredients in these cookies! They’re super easy to make, irresistibly chewy, and healthy to boot. So yes, you can enjoy several of them!
Chocolate chip tahini cookies: These soft and chewy cookies have more of a cake texture versus a crumbly cookie texture. And that’s all thanks to the tahini binder! I use my homemade tahini, but you could use a store-bought jar to whip these cookies up quickly.
Vegan chocolate chip cookies: It’s hard to believe that these cookies are gluten-free, dairy-free, and vegan, given how delicious they are! Grab your favorite vegan chocolate chips and whip up these holiday favorite cookies!
No bake energy balls: While not quite a cookie, these are a delicious bite-sized treat that you can nibble on like a cookie! My oatmeal chocolate chip is a classic flavor, but you should also give my mint chocolate energy balls, banana bread energy balls and matcha pistachio energy balls a try!
If you make any of these gluten-free Christmas cookies, I’d love to hear how they turned out in the comment box below! Your review really helps give confidence to other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
My favorite gluten-free Christmas cookies are these cinnamon raisin oatmeal cookies. I make them often during the holidays! Watch the video below to see how I make them in my kitchen!
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Whisk the wet ingredients plus sugar. Preheat the oven to 350°F (175°F) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the butter, coconut sugar, egg, and vanilla extract until smooth.
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Whisk the dry ingredients. Add the oats, almond flour, baking soda, cinnamon, and salt to a separate bowl and whisk together.
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Combine the wet and dry ingredients. Pour the dry ingredients into the wet ingredients and stir to combine.
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Fold in raisins. Add the raisins and fold them into the cookie dough.
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Scoop the cookies. Using a medium cookie scoop, dollop the cookies on a baking sheet (you may need two baking sheets). Use your fingers to flatten the dough into a cookie shape, as the cookies will not flatten much on their own while baking.
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Bake. Bake the oatmeal cookies for 9 to 10 minutes, or until they’re slightly golden. Allow the cookies to cool on the baking sheet for 5 to 10 minutes before serving.
- Storage tip: Store cookies in an airtight container at room temperature or in the fridge for up to 1 week. To freeze, layer with parchment in a freezer-safe bag or container for up to 3 months. Let thaw at room temperature before enjoying.
- This recipe makes 15 cookies (which I split on two baking sheets), though you could also make 12 larger cookies if you prefer.
- For a softer, chewier texture, you can try chilling the dough before scooping them onto the sheet pan.
Calories: 171kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 26mg | Sodium: 168mg | Potassium: 95mg | Fiber: 2g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 1mg
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